I tried putting dough (for pita bread) in the oven with the light on, but it wasn't quite enough for it to rise fully. My go-to spot in my old house was in the bathroom with the heat lamps on, but there doesn't actually seem to be a switch for the heat lamps in my new place! Weird. But it's a really nice day here today so I shouldn't have to worry about the cold for much longer.

I've got quinoa protein wraps for work lunches this week! Just had my first one and it was great- I used tomato and basil mountain bread (a super, super thin flat bread) instead of a tortilla which made it extra delicious. Nice and light-tasting, which is awesome on a warm day like today, but still filling and really satisfying.

I don't have a waffle-iron (I have strongly hinted to my hubby that I would like one for Xmas) and I'm wondering if I can use the waffle batter to make pancakes instead? Not having made up any of the waffle batter yet, I'm wondering if it whips up a bit "thick," if I could just thin it out with a bit of water or soymilk and make pancakes instead.

It should work just fine, it did for me with other recipes in the past when I was waffle iron-less. I haven't tried it with these ones, but like you said, if the batter looks too thick, just thin it out with a little milk.

I made the tempeh Caesar wraps for work lunches for Boyfriend and I today. Super filling and delicious! I love tempeh so I'll definitely make these again. I really liked the sunflower seeds in there too- I almost skipped them because I was in a rush putting the wraps together this morning, but I'm really glad I didn't. All of these lunches have been way more exciting than salad from the food court near my office!

Can you tell me how thick or thin this is, compared to full-fat coconut milk? What we used in the book is almost like a paste and needs reconstituted with water, it's not liquid at all. You might have to play around with the amount of extra liquid added to the recipes if it's not a paste like what we used. Keep me posted and we'll figure it out together if needed.

"Water, milk, cream – the coconut does it all. But what's the difference? Coconut Water is the clear, natural juice you find if you crack open a coconut. Milk and cream, in contrast, are created by boiling the coconut meat with water and pressing it into liquid. Coconut milk uses approximately one part shredded coconut to one part water, while coconut cream uses about four parts shredded coconut to one part water – the result is a much thicker, richer, creamier liquid. It can do what no water or milk can, making it the "secret" ingredient for an array of delicious curries, soups, cakes, puddings, pies… We are happy to add Extra Thick & Rich Coconut Cream to the Trader Joe's culinary coconut collection – each 14 fluid ounce can is $1.49."http://www.traderjoes.com/products.asp

Then I would think that what Trader Joe's sells is the equivalent of the reconstituted creamed coconut we use in the book. So basically, you wouldn't have to add the liquid the recipe calls for to turn the creamed coconut into coconut cream. Which for example in the Curried Lentil Wraps would mean using 1 cup of the coconut cream TJ's sells instead of 1 cup warm water + 7-ounce packaged of creamed coconut. It might be a little less intense, but it won't make a huge difference.

I made the chutney from the curried chickpea pita party recipe, and added pears because I didn't have enough peaches. Ryan now wants this every week. :) I can easily see us eating this rather than jam.

Can you tell me how thick or thin this is, compared to full-fat coconut milk? What we used in the book is almost like a paste and needs reconstituted with water, it's not liquid at all. You might have to play around with the amount of extra liquid added to the recipes if it's not a paste like what we used. Keep me posted and we'll figure it out together if needed.

Can you tell me how thick or thin this is, compared to full-fat coconut milk? What we used in the book is almost like a paste and needs reconstituted with water, it's not liquid at all. You might have to play around with the amount of extra liquid added to the recipes if it's not a paste like what we used. Keep me posted and we'll figure it out together if needed.

I'm sorry, I haven't opened it yet, but will report back when I do.

No worries at all, I think gingerlime's description did the trick. The two are different, but the coconut cream should work just fine with the no-reconstituting-liquid adaptation noted above. Thanks Kelvia!

I made the moo free seitan last night. It was super easy and turned out very flavorful. I used chickpea flour in place of soy, and baked the seitan in the oven. I have poblano peppers and onion to use up, so I'm thinking of making fajitas or maybe a spicier version of Philly cheese steak.

_________________Again, you are all brilliant and sexy. And I am lavender-laden and secure in my masculinity. - Sir Brancis Facon

Celine, thank you! I ran across the Coconut Cream product at TJs and bought it, thinking it was what I needed. I found the right stuff on Amazon but will see how this stuff works out before I order it. I appreciate you dropping in to give ingredients advice.

Last week, I made chickpea shawarmas, and then found that my pitas weren't really soft. Much depends on a soft pita! I ate it on toasted pita wedges instead... Whatev. You can't really go wrong with roasted chickpeas.

Thank you so so much, Celine! I will get the Kindle version right away too, even though I already have the book. Some vegan cookbooks are just that good that I don't mind having both. The Kindle makes it so much easier to carry your cookbooks around with you...I have whipped it out many times when food shopping to look up ingredients.

I did the tempeh from the From Russia With Love and quite enjoyed it. I was sick this week and didn't get to eat it with rye and sauce, but the tempeh alone was good in a sandwich with pickle relish and some mayo.

_________________Panda With Cookie If I get caught as a fugitive eating chain pizza, its going to be Pizza Hut. -linanilanil

Made the Green Monster Bread again, this time with a fresh packet of the correct yeast, and it was wonderful! It came out with a soft and fluffy texture almost like white bread from the store. I haven't used it for sandwiches, just eating by the slice. I used my bread machine for the dough and it could have used more flour, because it came out really sticky and soft, but I just slapped it in the pan. Next time I'll have to remember to bake it one level lower, though, cause the top started rising really high and getting pretty brown so close to the top of the oven.

I made the Almighty BLTs for work lunches this week. My spread was a bit heavy on the sun dried tomatoes (I read the ingredients as minced, not sliced, so there were more packed in there than there should have been), but it was still delicious. The sandwiches themselves were awesome- a bigger lunch than I usually have at work, so I had the content food coma thing going on at my desk each afternoon. And Boyfriend, the former avocado hater, actually really enjoyed it on these. Kicking goals all 'round!

oh darn you - I never thought about having an ebook for that purpose... heee

I made the gobbler. I think I like it. I never made a "ROLL" of seitan before, so unlike the Moo and the No-Cluck this has a more "bread-y" texture for me. (It could also be I have no idea what a six inch roll should look like and it was a big thick log LOL).

I think next time I'll cutlet this as well (I am all about the cutlet), and use the Cluck broth (but add more of the Gobbler seasonings).

which I actually made. I ran out of gluten flour. (darn it) so I shall make some more. these are awesome. (and I haven't even made white/red seitan heee